Friday, June 3, 2011

Sausage, Egg and Cheese Pockets

This is my second installment of pockets made from Pillsbury crescent dough sheets.  The first were lunch pockets with broccoli and chicken (and cheese, too, of course).

These are breakfast pockets with scrambled eggs and turkey sausage (and cheese, too, of course).

Pillsbury didn't pay me to make up these recipes.

But they should have.

These breakfast pockets are the same concept as the chicken and broccoli ones: take ingredients that go together, stuff them in a square of crescent dough, and bake them.


And good.

We'll prep all of the stuff for the inside before we break open the dough for the outside.

Brown some turkey sausage.  Crumble it well while it browns because we want little bitty sausage pieces.  I used a half a pound and had some left over.  A half a pound of sausage is more than it sounds like.

Grate some cheese.  I used Pepper Jack because I wanted a little bit of spice.  It turned out to be a good choice.

Not all of my choices turn out so well.

Break four eggs into a bowl.  Add a splash of whole milk and some salt and pepper.

Beat them up.

Heat some butter in a nonstick skillet.  Pour the eggs in and soft-scramble them.  Don't cook them too long or they will be tough.  The eggs will cook again in the oven so we want them on the wet side.

Okay, now take the sheet of crescent dough and cut it roughly into four pieces.

On each square of dough, place roughly 1/4 of the scrambled eggs, 1/4 of the cheese, and about 2-3 tablespoons of the sausage crumbles. 

Now fold the dough over and pinch it together to make a pocket.  These are really full pockets.

Bake on 350 degrees for about 17-18 minutes.

Everything is already cooked inside so we just want to melt the cheese and make the dough nice and brown.

Yum.  This is obviously breakfast.  But I love to make breakfast for dinner, so I might make these for dinner soon.

See the pepper jack oozing out?  The cheese added so much flavor.  But you could use virtually any kind of cheese - cheddar, Swiss, Monterey Jack, Mexican blend (I could go on and on). These are versatile breakfast pockets.

Make these for breakfast in the morning.  Your kids will love them.

Sausage, Egg and Cheese Pockets

1 8-oz roll Pillsbury crescent dough sheets
8 oz. turkey sausage, cooked and crumbled and drained
4 oz. pepper jack cheese, shredded
2 T mayonnaise
1 T butter
4 eggs
2 T whole milk
1/2 tsp salt
1/4 tsp pepper

Whisk together the eggs, milk, salt and pepper.  Heat a tablespoon of butter in a nonstick skillet.  Scramble the eggs until they are still moist.  Do not overcook the eggs because they will continue to cook in the oven in the pocket.

Unroll the crescent dough sheet and cut into four equal portions. 

Stir together the scrambled eggs, cheese, turkey sausage and mayonnaise.  Stir until combined and creamy.  Divide the filling among the four pieces of dough and fold over to create a pocket.  Pinch the sides together.

Bake at 350 degrees for 17-18 minutes until the dough is light golden brown.

Serve hot!

No comments: